Corned beets
2 tsp ground coriander
1/2 tsp ground all spice
1/4 cup vinegar
1/4 cup pickle juice
1 cup water
1 tbsp whole grain mustard
2 cups thin sliced raw beets
Little bit of olive oil
Mix the spices, vinegar, pickle juice, water and mustard together to create a marinade for your beets. Marinate the beets up to 24 hours, or overnight in the refrigerator. Add the marinated beets to a hot pan with a little olive oil and baste with the marinade, cook for 2-3 mins tops. You don't want these fully cooked, neither do you want it raw. Just lightly done such that there is still a bite.
Pile high on your favorite sandwich with sauerkraut, or add to some potato hash for a wonderful weekend brunch!
Colcannon
2 lbs potatoes, peeled and boiled, keep warm
3 cups shredded white cabbage
2 cups chopped kale
1/2 cup coconut cream
3 tbsp vegan butter
1 tbsp olive oil
1 tsp garlic powder (optional)
1/4 cup pickle juice
Salt & pepper
Sauté shredded cabbage and kale in a little bit of olive oil with a tbsp of butter for 1 minute, then add pickle juice and sauté for another 2 to 3 minutes. set aside.
Mash potatoes with coconut cream and 2 Tbsp butter, add in garlic powder if desired. Once mashed and creamy, and in cooked greens with the cooking juices. Stir to combine, salt and pepper to taste with a little extra butter to top.
Guinness Chocolate Mug Cake
3/4 cup instant chocolate cake mix (many are vegan!)
2 Tbsp Guinness beer
1/4 cup unsweetened apple sauce
2 Tbsp chocolate chips
Mix all of the above in a microwaveable mug, and microwave for 2 mins on high. Will come our slightly gooey in the center, top with your favorite vegan icecream or whip cream and dig in!
For more information about 24 Carrots, call 480-753-4411, or go to 24carrotsjuice.com.
